Best Food Ever: Akamu-Nigerian pap no doubt is our favorite nigerian dish. Its not hard to make Akamu-Nigerian pap. Is making Akamu, Ogi or Pap still dealing with you? Traditionally processed Ogi, Akamu or Pap with the distinctive sour taste is a great partner to Fried Plantain, Nigerian Pancake, Akara, Fried Yam. Get a large mixing bowl, dissolve the raw Ogi with cold water to form a smooth paste.
So Yummy Akamu-Nigerian pap Nigerian Dish
Akamu (Igbo), Ogi (Yoruba) or Pap is processed from dry white or yellow corn. After processing from scratch, the raw akamu/pap/ogi is. Akamu (Igbo), Ogi (Yoruba) or Pap is Nigerian corn meal made from wet corn starch. You can easily cook Akamu-Nigerian pap by following 5 ingredients and 5 steps. Here is cooking guidance how you can easily make it.
|Approximately 1 cup of solid Ogi(ground sorghum).|
|It’s 1/2 cup of cold water.|
|You need 4-6 cups of boiling water.|
|You need Cube of Sugar to taste.|
|About 1 pinch of salt.|
Akamu (commonly called by the Igbos), Ogi (commonly called by the Yorubas) or Pap is Nigerian corn meal made from wet corn starch. It has a distinctive sour taste that makes people crave it. Although akamu business may not make you a millionaire but it will certainly pave way for you to It can be called pap, ogi or akamu. On this article I will be using these names interchangeably.
|Get a large mixing bowl, dissolve the raw Ogi with cold water to form a smooth paste.|
|Add the boiling water, at same time, stirr the smooth paste simultaneously. The mixture should start thickening, and it depends on how thick you want it to be. Once you have gotten the consistency you want, stop adding boiling water.|
|Sprinkle a pinch of salt..|
|Add sugar to taste and serve hot.|
Washed Nigerian pap, left to settle before draining. This will be left overnight and by morning, the From here to when you serve akamu for food, the step by step pics are here akara and akamu post. Pap is a corn porridge typically eaten in Cameroon and Nigeria. This recipe is authentic, slightly I had a fair share of eating pap also known as le bouillie (in French), akamu or ogi while growing up. Chiffon cloth: for separating the wet corn starch (akamu/ogi/pap) from the shaft.